• 1/2 Pound butter

• 6 Clove garlic, minced

• 8 Sprig fresh thyme

• 1 Sprig fresh rosemary

• 1 Tablespoon cracked black pepper

• 1/2 Tablespoon kosher salt

• 20 Pound Turkey, Whole Birds (18-20 lbs)

Steps

1

Set the grill temperature to 300℉ and preheat, lid closed for 15 minutes.

2

In a small bowl, combine softened butter with minced garlic, thyme leaves, chopped rosemary, black pepper and kosher salt.

3

Prep the turkey by separating the skin from the breast creating a pocket to stuff the butter-herb mixture in. Cover the entire breast with 1/4" thickness of butter mixture.

4

Season the whole turkey with kosher salt and black pepper. Optional: Stuff turkey cavity with Traditional Stuffing recipe. When ready to cook, set the grill temperature to 300℉ and preheat, lid closed for 15 minutes.

5

Place turkey on the grill and smoke for 3-4 hours. Check the internal temperature, the desired temperature is 175℉ in the thigh next to the bone, and 160℉ in the breast. Turkey will continue to cook once taken off grill to reach a final temperature of 165℉ in the breast.

6

Let rest for 10-15 minutes before serving. Enjoy!